Spaghetti Frittata So Easy – Ellie Krieger, page 100
5 large eggs (I used 3)
5 large egg whites (I used 2)
1 tablespoon olive oil
1 small onion, sliced thinly into half moons
5 cups baby spinach leaves (I used 2 – 3 cups)
1/4 cup sun-dried tomatoes (not oil-packed), reconstituted in boiling water for 10 minutes, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked gluten-free spaghetti
1/3 cup grated Parmesan cheese
In a medium bowl, separate 2 of the egg whites, discarding the yolks. Add the remaining 3 whole eggs to the bowl with the whites and whisk to combine. Set aside.
I did not have a pan to put in the oven, so I fried it, very slowly.
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine.
Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. Sprinkle the top of the fritata with cheese and cook another 3 minutes.